Melanzane Parmigiana (v) Recipe

Prepare and salt aubergines

Trim the ends of the aubergines and slice them lengthwise into 1/4-inch (6 mm) slices. Lay slices on a rack or baking sheet in a single layer and sprinkle both sides lightly with coarse salt. Let sit 20–30 minutes to draw out bitterness and moisture, then pat slices dry with paper towels.

Bread and pan-fry

Set up a breading station: flour in one shallow dish, beaten eggs in another, breadcrumbs in a third. Lightly dust each aubergine slice with flour, dip into beaten egg, and press into breadcrumbs to coat both sides. Heat a large skillet over medium heat and add 1–2 tablespoons olive oil. Fry slices in batches 2–3 minutes per side until golden and pliable, adding more oil as needed. Transfer to paper towels to drain. (Alternatively, for a lighter version, brush slices with olive oil and roast at 200°C/400°F for 12–15 minutes, turning once.)

In a medium saucepan, warm 1 tablespoon extra-virgin olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes and tomato paste, stir to combine. Bring to a gentle simmer, reduce heat to low and cook 10–12 minutes to thicken slightly. Stir in chopped basil, sugar if using, salt and black pepper. Taste and adjust seasoning. Keep warm.

Preheat oven to 180°C (350°F). Lightly oil a 6–8 inch (15–20 cm) round tart tin or individual timbale molds. Spoon a thin layer (about 2–3 tablespoons) of tomato sauce into the base.

Layering: Arrange a single layer of fried aubergine slices to cover the base, trimming to fit. Add 2–3 tablespoons tomato sauce over the aubergines, scatter torn basil leaves, and place a few slices of mozzarella and a light sprinkle (about 1–2 tablespoons) of grated Parmesan. Repeat layers (aubergine → sauce → basil → mozzarella → Parmesan) until you reach the top of the tin, finishing with a mozzarella layer and a generous sprinkle of Parmesan.

Bake: Place the assembled timbale on a baking sheet and bake in the preheated oven for 20–25 minutes, until the cheese is melted, bubbling, and golden at the edges.

Rest and serve: Remove from oven and let rest 8–10 minutes to set. Run a knife around the edge of the tin and invert onto a serving plate, or serve directly in the tin. Drizzle with 1 tablespoon olive oil, garnish with remaining fresh basil leaves, and serve warm.